Monday, June 08, 2009

Meat Balls, Meat Loaf, Burgers and Sauces
These are great in spaghetti sauce, meat loaf, meat balls, or make into burgers.
2 lb. ground beef
4 slices white bread, moistened with milk, squeezed dry and crumbled
3 eggs
1/2 cup grated Romano cheese
1 tsp. dried parsley
1/4 cup minced onion
Salt and ground black pepper, to taste
4 TB ketchup
4 TB Heinz 57 Steak Sauce
In a large bowl, combine the ground beef, bread, eggs, cheese, parsley and onion and season with
salt and pepper to taste.
For Meat Balls:
Form mixture into golf size balls and brown in a large skillet over medium heat for 5 to 10 minutes, or
until well browned. Add to your favorite spaghetti sauce and simmer until meat balls are completely
cooked through, about 15 to 20 minutes.
For Meat Loaf:
Preheat oven to 350º F. Add 3 tablespoons ketchup to mixture, mix well, form into a loaf and place in a
9" x 13" baking dish. Bake at 350º F., for 75 to 90 minutes.
For Burgers:
Add 4 tablespoons steak sauce to mixture, mix well and form into patties. Saute in a large skillet over
medium heat for 10 to 15 minutes, or to desired doneness.
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Thursday, April 30, 2009

Maple-Glazed Pork Roast
Serves 4 to 6
A nonstick ovenproof skillet will be much easier to clean than a traditional
one. Whichever you use, remember that the handle will be blistering hot when
you take it out of the oven, so be sure to use a potholder or oven mitt.
Note that you should not trim the pork of its thin layer of fat. The flavor of
grade B maple syrup (sometimes called "cooking maple") is stronger and richer
than grade A, but grade A syrup will work well, too. This dish is
unapologetically sweet, so we recommend side dishes that take well to the sweetness.
Garlicky sautéed greens, braised cabbage, and soft polenta are good choices.
1/3 cup maple syrup, preferably grade B
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1 boneless blade-end pork loin roast (about 2 ½ pounds), tied at even
intervals along length with 5 pieces butcher's twine
¾ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons vegetable oil
1. Adjust an oven rack to the middle position; heat the oven to 325 degrees.
Stir the maple syrup, cinnamon, cloves, and cayenne together in a measuring
cup or small bowl; set aside. Pat the roast dry with paper towels, then
sprinkle evenly with the salt and pepper.
2. Heat the oil in a heavy-bottomed ovenproof 10-inch nonstick skillet over
medium-high heat until just beginning to smoke, about 3 minutes. Place the
roast fat-side down in the skillet and cook until well browned, about 3 minutes.
Using tongs, rotate the roast one-quarter turn and cook until well browned,
about 2 ½ minutes; repeat until the roast is well browned on all sides.
Transfer the roast to a large plate. Reduce the heat to medium and pour off the
fat from the skillet; add the maple syrup mixture and cook until fragrant,
about 30 seconds (the syrup will bubble immediately). Turn off the heat and
return the roast to the skillet; using tongs, roll the roast to coat with glaze on
all sides.
3. Place the skillet in the oven and roast until the center of the meat
registers about 135 degrees on an instant-read thermometer, 35 to 45 minutes,
using tongs to roll and spin the roast to coat with glaze twice during roasting
time. Transfer the roast to a carving board; set the skillet aside to cool
slightly to thicken the glaze, about 5 minutes. Pour the glaze over the roast
and let rest 15 minutes longer (the center of the loin should register about
150 degrees on an instant-read thermometer). Snip the twine off the roast, cut
into ¼-inch slices, and serve immediately.
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Friday, April 10, 2009

Wild Rice Pilaf with Pecans and Dried Cranberries
Serves 6 to 8
Wild rice goes quickly from tough to pasty, so begin testing the rice at the
35-minute mark and drain the rice as soon as it is tender.
1 ¾ cups low-sodium chicken broth
2 bay leaves
8 sprigs thyme, divided into 2 bundles, each tied together with kitchen twine
1 cup wild rice, rinsed well in strainer and picked over
1 ½ cups long-grain white rice
3 tablespoons unsalted butter
1 medium onion, chopped fine (about 1 ¼ cups)
1 large carrot, chopped fine (about 1 cup)
Salt
¾ cup sweetened or unsweetened dried cranberries
¾ cup pecans, toasted in small dry skillet over medium heat until fragrant
and lightly browned, about 6 minutes, then chopped coarse
1 ½ tablespoons minced fresh parsley leaves
Ground black pepper
1. Bring the chicken broth, ¼ cup water, bay leaves, and 1 bundle thyme to a
boil in a medium saucepan over medium-high heat. Add the wild rice, cover,
and reduce the heat to low; simmer until the rice is plump and tender and has
absorbed most of the liquid, 35 to 45 minutes. Drain the rice in a mesh
strainer to remove excess liquid. Return the rice to the now-empty saucepan; cover
to keep warm and set aside.
2. While the wild rice is cooking, place the white rice in a medium bowl and
cover with 2 of inches water; gently swish the grains to release excess
starch. Carefully pour off the water, leaving the rice in the bowl. Repeat about 5
times, until the water runs almost clear. Drain the rice in a mesh strainer.
3. Heat the butter in a medium saucepan over medium-high heat until foam
subsides, about 2 minutes. Add the onion, carrot, and 1 teaspoon salt; cook,
stirring frequently, until softened but not browned, about 4 minutes. Add the
rinsed white rice and stir to coat the grains with the butter; cook, stirring
frequently, until the grains begin to turn translucent, about 3 minutes.
Meanwhile, bring 2 ¼ cups water to a boil in a small saucepan or a microwave. Add
the boiling water and the second thyme bundle to the rice; return to a boil,
then reduce the heat to low, sprinkle the cranberries evenly over the rice,
and cover. Simmer until all of the liquid is absorbed, 16 to 18 minutes. Off
the heat, fluff the rice with a fork.
4. Combine the wild rice, white rice mixture, toasted pecans, and parsley in
a large bowl; toss with a rubber spatula until the ingredients are evenly
mixed. Adjust the seasonings with salt and pepper to taste; serve immediately.
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Monday, March 09, 2009

Grandmother's Jelly Cookies
1 1/2 cups sugar
1 cup butter or regular margarine, softened
1 egg
1 1/2 tsp vanilla
3 1/2 cups flour
1 tsp salt
3/4 cup jelly preserves
In a large bowl, cream together sugar and butter until light and fluffy. Add the egg and vanilla. Beat well. Stir in the flour and salt. Mix well. Stir to make a smooth dough. If batter gets too hard to handle, mix well hands. Cover and refrigerate about two hours. Preheat oven to 375 F. Lightly grease baking sheets. On a lightly floured board, roll out half of the dough to about 1/8 inch thick. Cut out cookies with a 2 1/2 inch round cookie cutter. Roll out remianing dough. Cut with a 2 1/2 inch cutter with a hole in the middle. Place on prepared baking sheets. Bake for 8 to 10 minutes or until lightly browned. Cool about 30 minutes. To serve, spread preserves on the plain cookies and top with cookies that have the hole in the middle. Yield: about 3 dozen cookies
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